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Oven-Fried Chicken
Oven-Fried Chicken
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- Boneless, skinless chicken breast cutlet size
- 4-6 egg whites
- 3/4 cup cornflake crumbs
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp fresh ground black pepper
1. Preheat the oven to 400° F.
2. Line a baking sheet with foil and coat the foil PAM non-stick cooking spray.
3. In a zippered plastic bag, combine the cornflake crumbs, thyme, oregano and pepper; shake well.
4. Dip and coat the chicken piece in egg whites then place in bag, one piece at a time, and shake the bag to coat each piece of chicken well.
5. Remove the chicken from the bag, a piece at a time, and place on the prepared baking sheet.
6. Bake until the chicken is cooked through and the juices run clear when the thickest part of the chicken is pierced with a fork, 35 to 40 minutes.
2. Line a baking sheet with foil and coat the foil PAM non-stick cooking spray.
3. In a zippered plastic bag, combine the cornflake crumbs, thyme, oregano and pepper; shake well.
4. Dip and coat the chicken piece in egg whites then place in bag, one piece at a time, and shake the bag to coat each piece of chicken well.
5. Remove the chicken from the bag, a piece at a time, and place on the prepared baking sheet.
6. Bake until the chicken is cooked through and the juices run clear when the thickest part of the chicken is pierced with a fork, 35 to 40 minutes.